The purpose of this paper is to analyze in terms of antioxidant activity, vitamin C content and polyphenols, two varieties of rhubarb and strawberry jam, obtained in the laboratory: one with white sugar from sugar beet and one with raw sugar from sugar cane. Of the raw and auxiliary materials used, strawberries had the highest antioxidant activity (11.82 mg Trolox/g), followed by lemon juice (9.46 mg Trolox/g). White sugar did not show an antoxidant activity, whereas raw sugar had a value of 4.52 mg Trolox/g. Of the two types of jam obtained, the one with raw sugar had the strongest antioxidant activity (18.23 mg Trolox/g). As for the content of ascorbic acid and total polyphenols, the jam obtained with raw sugar had a higher concentration (21.82 mg ascorbic acid/100g, respectively 6.14 mg gallic acid/g)) than that obtained with white sugar (14.27 mg ascorbic acid/100g, respectively 5.35 mg gallic acid/g).